[Sca-cooks] 'Tis the Season (for produce, not sillies)

Dan Brewer danqualman at gmail.com
Thu Aug 3 21:19:04 PDT 2006

I don't know because the jam never lasted season to season.  But I would not
do paraffin as it never really seals.  It always has a small ring of mold on
it.  The sealing lids cost a little and give me peace of mind .
Dan in Auburn

-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of grizly
Sent: Thursday, August 03, 2006 8:35 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] 'Tis the Season (for produce, not sillies)

-----Original Message-----
Sliced lemon is a great idea.  I have made fig jam, but stopped because it
reminded me
too much of Fig Newtons.  Not my favorite of cookies.  But lemon would add a
zing and
cut the sweetness.  Thank you!

By the way, I never can my jams.  I put them in sterilized jars and seal
them shut with
a thick layer of melted parafin.

Huette> > > > > >

What's your shelf life for the wax-sealed ones?  I remeber my grandmother
did the same with her plum jellies.

niccolo difrancesco

Sca-cooks mailing list
Sca-cooks at lists.ansteorra.org

More information about the Sca-cooks mailing list